Maple Caramel Cookie Butter Easy Chocolate Chip Cookies
These easy chocolate chip cookies are soft, chewy, and loaded with chocolate chips—perfect for satisfying your sweet tooth in no time!
Maple Caramel Cookie Butter Chocolate Chip Cookies — A delicious mouthful in more ways than one!
I always look forward to Christmas—it’s the season of cookies, apple pies, and smoked prime rib. Yum! One of my favorite traditions is stocking up on cookie butter for my marathon baking sessions. This year, I decided to take my easy chocolate chip cookies to the next level.
Usually, my go-to is Salted Caramel Chocolate Chip cookies, but I wanted something new. So, I combined cookie butter with those flavors, and the result? Maple Caramel Cookie Butter Chocolate Chip Cookies. Yes, the name’s a mouthful, but every ingredient deserves a spot in the title.
These cookies are soft, delicious, and just as simple to make as your favorite easy chocolate chip cookies. The first batch didn’t last long—I had to order more cookie butter! But I’m not complaining.
Here’s why I love these cookies!
- These cookies bring together the best of everything—sweet maple, gooey caramel, creamy cookie butter, and rich chocolate chips.
- Thanks to the cookie butter, these cookies have an incredibly soft, melt-in-your-mouth texture.
- These cookies are just as easy to make as any batch of easy chocolate chip cookies, but they deliver show-stopping results.
Let me know in the comments if you make them! I hope they are your new favorite easy chocolate chip cookies recipe.
Visual Process for Making Maple Caramel Cookie Butter Chocolate Chip Cookies
Step 1
Combine Wet Ingredients
I’m using a stand mixer, but a handheld mixer works too. Combine the eggs, sugar, cookie butter, butter, maple syrup, and vanilla until well mixed.
Step 2
Add Dry Ingredients
I’m not too fussy. Instead of mixing the dry ingredients separately, I add them directly to the wet mixture in this order, mixing well after each addition: baking soda, baking powder, cornstarch, salt, and flour.
Step 3
Add The Good Stuff
Gently fold in caramel bits and chocolate chips. Then refrigerate the dough.
Step 4
Portion the Dough
Divide the dough into portions, each about a tablespoon in size. Keep the portions rounded—no need to flatten them.
Step 5
Bake and Cool
Bake the cookies until the edges are set and middle is slightly gooey. Let them cool for about 15 minutes before eating them. To store: Let them cool completly, put them in an airtight container and consume in about a week
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Maple Caramel Cookie Butter Easy Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup softened unsalted butter
- ½ cup cookie butter
- ½ cup Light Brown Sugar
- ¼ cup pure maple syrup
- ½ cup granulated sugar
- 1 Large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 2⅓ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cornstarch
- ½ tsp salt
- 1 cup milk chocolate chips
- ½ cup caramel bits
Instructions
- In a large bowl, combine ½ cup softened unsalted butter, ½ cup cookie butter, ½ cup Light Brown Sugar, ¼ cup pure maple syrup, and ½ cup granulated sugar. Beat until smooth. Add 1 Large eggs+1 egg yolk and 2 tsp vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together 1 tsp baking soda, ½ tsp baking powder, 1½ tsp cornstarch, ½ tsp salt and 2⅓ cups all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in 1 cup milk chocolate chips and ½ cup caramel bits. Be careful not to overmix.
- Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours for enhanced flavor). This gives the flour time to hydrate for increased flavor.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough into tablespoon-sized balls and place them about 2 inches apart. No need to flatten them.
- Bake for 8-9 minutes, or until the edges are golden and the centers are slightly underbaked. The caramel may bubble up—don’t worry, that’s part of the magic!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If you like, sprinkle a bit of flaky sea salt on top when they come out of the oven for a sweet-salty finish.
